InstaKombu™ Kombucha Powder

InstaKombu™ is a prebiotic and postbiotic kombucha powder, combining fermented kombucha with apple cider vinegar and fiber. The first documented references to kombucha date back to ancient China. The “Divine Che” attributes were appreciated by the Tsin Dynasty as early as 220 BC. The beverage has spread to other Far East countries, and in 414 A.D. Doctor Kombu brought the tea fungus from Korea to Japan at the behest of Emperor Inkyo to treat his digestive problems [1]. InstaKombu™ is made by fermenting a liquid made from premium Alishan high mountain (a mountain range in Taiwan) small-leaf black tea for 2-3 weeks using a SCOBY culture (Symbiotic Culture Of Bacteria and Yeast), well-known for health promoting benefits.* The SCOBY culture uses Acetobacter, Lactobacillus, and yeast. Fermentation is stopped by adding apple cider vinegar, which remains in the finished ingredient. The material is then sterilized as a means of ensuring there are no unwanted bacteria, and, as a result, does not contain any live probiotic organisms. Because it contains inactivated organisms (as well as compounds and metabolites produced during fermentation), InstaKombu™ is a postbiotic. The kombucha is then micro-encapsulated in a tapioca fiber, which is fermentable by colonic bacteria thus also being a prebiotic. Kombucha and apple cider vinegar are food sources of short-chain fatty acids (SCFA), especially acetate [2–4]. 

TOP BENEFITS OF InstaKombu™

Supports gastrointestinal health*

Supports healthy gut microbiota*

NEUROHACKER’S InstaKombu™ SOURCING

InstaKombu™ is low in caffeine (0.1-0.2%) and contains organic acids (2.2%), polyphenols (6000 ppm from the tea), flavonoids (6000 ppm), SOD-like activity (~109789 Unit/g), and glucuronic acid (7.25%). 

InstaKombu™ is 55% soluble tapioca fiber (resistant maltodextrin). Microencapsulating with fiber preserves the tea flavor and nutritional value and decreases the sour kombucha taste. 

InstaKombu™ is a non-GMO, gluten-free, vegan, Halal and Kosher certified ingredient.

InstaKombu™ is a trademark of Ming Chyi Biotechnology Ltd (MCB).

InstaKombu™ FORMULATION PRINCIPLES AND RATIONALE

InstaKombu™ contains fermented kombucha powder (made from tea leaves), apple cider vinegar, and tapioca fiber (as resistant maltodextrin, a type of resistant starch). Each of these supports gut health in different ways.* There are three distinct categories of “biotics” that can be used to positively modulate the health of the gut microbiota—prebiotics, probiotics, and postbiotics [5].* InstaKombu™ contains two of the three. Based on the current expert consensus definition [6], the fermented tea in InstaKombu™ fits into the postbiotic category. It contains inactivated cells from the SCOBY culture used to ferment it, as well as compounds and metabolites produced during fermentation. The apple cider vinegar supplies acetate (a postbiotic metabolite made by many friendly gut bacteria). The resistant maltodextrin from tapioca is a prebiotic fiber. We chose our suggested serving (1000 mg) to complement the other prebiotic, probiotic, and postbiotic ingredients in our synbiotic formula. As an example, it adds to the total fiber content making a serving of Qualia Synbiotic high in fiber. When experimenting with taste and flavor, we found that this amount added a pleasant tea aroma and taste to the blend of ingredients.

Kombucha KEY MECHANISMS

Supports healthy gastrointestinal function and gut microbiota*

Supports healthy gut microbiota* [7–9]

Promotes the growth of butyrate-producing bacteria* [7]

Supports healthy gut barrier functions* [7,10]

Supports the function of colonic cells* [11]

Supports general health and well-being*

Supports antioxidant defenses and healthy ROS levels* [3,11–17]

Supports healthy immune system performance* [7,12]

Supports liver and metabolic health* [12,17–21]

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

REFERENCES

[1]H. Antolak, D. Piechota, A. Kucharska, Antioxidants (Basel) 10 (2021).

[2]P.A. Gill, A. Bogatyrev, M.C. van Zelm, P.R. Gibson, J.G. Muir, Mol. Nutr. Food Res. 65 (2021) e2000953.

[3]K. Jakubczyk, J. Kałduńska, J. Kochman, K. Janda, Antioxidants (Basel) 9 (2020).

[4]S. Sugiyama, T. Fushimi, M. Kishi, S. Irie, S. Tsuji, N. Hosokawa, T. Kaga, J. Nutr. Sci. Vitaminol. 56 (2010) 266–269.

[5]J. Żółkiewicz, A. Marzec, M. Ruszczyński, W. Feleszko, Nutrients 12 (2020).

[6]S. Salminen, M.C. Collado, A. Endo, C. Hill, S. Lebeer, E.M.M. Quigley, M.E. Sanders, R. Shamir, J.R. Swann, H. Szajewska, G. Vinderola, Nat. Rev. Gastroenterol. Hepatol. 18 (2021) 649–667.

[7]P. Wang, Z. Feng, X. Sang, W. Chen, X. Zhang, J. Xiao, Y. Chen, Q. Chen, M. Yang, J. Su, Food Funct. 12 (2021) 10263–10280.

[8]F. Ansari, H. Pourjafar, A. Kangari, A. Homayouni, Curr. Pharm. Biotechnol. 20 (2019) 985–990.

[9]Y. Jung, I. Kim, M. Mannaa, J. Kim, S. Wang, I. Park, J. Kim, Y.-S. Seo, Food Sci. Biotechnol. 28 (2019) 261–267.

[10]N. Pakravan, F. Kermanian, E. Mahmoudi, Iran. J. Basic Med. Sci. 22 (2019) 1158–1165.

[11]T. Kaewkod, S. Bovonsombut, Y. Tragoolpua, Microorganisms 7 (2019).

[12]R.R. Cardoso, L. de P.D. Moreira, M.A. de Campos Costa, R.C.L. Toledo, M. Grancieri, T.P. do Nascimento, M.S.L. Ferreira, S.L.P. da Matta, M.R. Eller, H.S. Duarte Martino, F.A.R. de Barros, Food Funct. 12 (2021) 10813–10827.

[13]C. La Torre, A. Fazio, P. Caputo, P. Plastina, M.C. Caroleo, R. Cannataro, E. Cione, Molecules 26 (2021).

[14]N. Değirmencioğlu, E. Yıldız, Y. Sahan, M. Güldas, O. Gürbüz, J. Food Sci. Technol. 58 (2021) 2304–2312.

[15]K. Bellassoued, F. Ghrab, F. Makni-Ayadi, J. Van Pelt, A. Elfeki, E. Ammar, Pharm. Biol. 53 (2015) 1699–1709.

[16]O.A. Gharib, Chin. Med. 4 (2009) 23.

[17]T. Pauline, P. Dipti, B. Anju, S. Kavimani, S.K. Sharma, A.K. Kain, S.K. Sarada, M. Sairam, G. Ilavazhagan, K. Devendra, W. Selvamurthy, Biomed. Environ. Sci. 14 (2001) 207–213.

[18]C. Lee, J. Kim, S. Wang, S. Sung, N. Kim, H.-H. Lee, Y.-S. Seo, Y. Jung, Int. J. Mol. Sci. 20 (2019).

[19]J. Hyun, Y. Lee, S. Wang, J. Kim, J. Kim, J. Cha, Y.-S. Seo, Y. Jung, Food Sci. Biotechnol. 25 (2016) 861–866.

[20]A. Aloulou, K. Hamden, D. Elloumi, M.B. Ali, K. Hargafi, B. Jaouadi, F. Ayadi, A. Elfeki, E. Ammar, BMC Complement. Altern. Med. 12 (2012) 63.

[21]G.S. Murugesan, M. Sathishkumar, R. Jayabalan, A.R. Binupriya, K. Swaminathan, S.E. Yun, J. Microbiol. Biotechnol. 19 (2009) 397–402.